Kalbi/Korean BBQ Short Ribs

 Ingredient: 
3 pounds Korean style short ribs (6-10 inch strip of meat and three small bone segments attached)

Marinate: 
1 Asian pear – finely grated 
1 small onion – finely grated 
1 cup 7-up or coke 
1 cup light soy sauce 
3 cloves garlic - finely chopped 
2 tsp grated ginger 
2 tbsp sesame oil 
1 tsp black pepper 
3 tbsp brown sugar 
1 tsp red pepper flakes 
























Methods:
1. Wash the ribs and soak it in cold water for 30 minutes to get rid of all the blood. Return the ribs to a deep dish. Combined all the marinate ingredients together and mix well. 
2. Pour marinate over the ribs and mix it well. Make sure all the ribs are covered in marinate. Cover the dish and let it marinate in the fridge overnight.
3. Heat up the grill to medium high. Grill each side of the ribs for 3-4 minutes. They are rather thin so the grill pretty fast. 
4. Cut and serve.

外婆的蛋肉餅

材料：4人份
豬絞肉.....350g
雞蛋.....2個

豬絞肉的調味料：
醬油.....1大匙
米酒.....1小匙
蒜頭.....1~2瓣，切碎末
白胡椒粉.....少許
香油.....1小匙
蔥.....1支，切蔥花

醬汁調味料：
蔥.....3支，切段長，並將蔥白、蔥綠分開
醬油.....1小匙，我有再加1小匙老抽，增加醬色
糖.....1小匙
清水.....300ml


做法：
1.絞肉先加入醬油、米酒、蒜頭、白胡椒粉拌勻，再加入香油混合均勻
2.接著加入雞蛋與蔥花混合均勻，備用

小米桶的貼心建議
◎絞肉若帶有血水，請先用廚房紙巾吸去血水


3.熱油鍋，用湯匙取適量做法2的蛋絞肉，放入鍋中整成小餅狀
   或是一次全下，等煎熟後再用鍋鏟分切小塊
4.等肉餅兩面都煎至微焦上色後，撒入蔥白煎出香味

小米桶的貼心建議
煎肉餅或漢堡排時，不要一直用鍋鏟去壓肉餅，或是反覆的翻面
這樣會讓肉餅裡的肉汁跑光光喔
所以放入肉餅後只要耐心等待底部煎至微焦上色，再翻面續煎即可



5.倒入醬汁調味料，轉大火煮至稍微收汁
6.最後再撒上蔥綠，即完成



鹹香下飯的蛋肉餅......好吃^^

烤箱脆皮炸雞球

烤箱脆皮炸雞球
食譜參考：http://mitongwu.com/2014/11/18

材料：3~4人份
去骨雞腿肉.....400公克
鮮奶.....200毫升

雞肉醃料：
醬油....1大匙
米酒.....1小匙
蒜末.....1小匙
糖.....1/2小匙
白胡椒粉.....少許
雞蛋.....1顆
太白粉.....1又1/2大匙

外層裹粉：
早餐玉米脆片(無甜度的).....70公克
麵包粉.....5大匙
起司粉.....3大匙，可省略，但加了比較香^^
黑胡椒粉.....1/8小匙
炒菜油.....2大匙

蜂蜜芥末優格沾醬：
蜂蜜.....1~2大匙
法式芥末醬.....1大匙
無糖原味優格.....6大匙

※食譜中所使用的烤箱是容量約 9~11升，無法調控溫度的小小烤箱喔
無法調溫的小小烤箱的烘烤時間
烤箱預熱2~3分鐘，上下火全開烤約5分鐘，加蓋鋁箔紙烤約5分鐘
再拿掉鋁箔紙，續烤約2分鐘，即完成

可調溫的烤箱的烘烤時間
溫度設定為攝氏200度，上下火全開預熱15分鐘
放入雞球烤約15~18分鐘，檢查是否已熟


做法：
1.將雞腿肉用鮮奶泡約30分鐘後，清水洗淨，再擦乾水份，切成一口大小
Tips：雞肉用鮮奶浸泡，可以去除腥味，並且讓雞肉口感變柔嫩
Note：雞肉的水份要擦乾，否則將會影響之後裹上外層粉

2.加入醃料中的醬油、米酒、蒜末、糖、白胡椒粉拌勻，醃約30分鐘，備用
Tips：醃雞肉時，適當的抓一抓，使其充份吸收醃料，雞肉會更加入味與飽含汁液







3.將蜂蜜芥末優格沾醬的所有材料混合均勻，放入冰箱冷藏保存，備用
Note：若使用有甜度的優格，則蜂蜜減量，並加入檸檬汁增加酸度

4.將早餐玉米脆片放入保鮮袋，用湯匙壓碎
Tips：烤箱炸雞要有酥脆口感的秘訣就是玉米脆片喔
           所以玉米片不要壓的太碎，稍帶粗顆粒，才能保有酥脆口感


5.再加入其餘外層裹粉配料混合均勻，備用
Tips：裹粉單用玉米脆片會讓口感過於粗糙，若再加入適量的麵包粉
           除了提升口感之外，還能吸收烤的過程中流出的肉汁
           讓烤好的炸雞球酥脆中又能鮮嫩帶汁
Note：先將乾的配料混合，最後拌入炒菜油，裹粉才會味道均勻喔


6.雞肉準備裹粉前，加入雞蛋拌勻
Note：若醃汁過多，可先將醃汁倒掉，再加入雞蛋

7.再加入太白粉混合均勻
Note：太白粉與雞蛋除了可以封住肉汁，還能增加黏性，幫助裹粉不脫落


8.將雞肉均勻的沾上做法5的裹粉，並放在手掌中輕輕擠捏成球狀
9.將所有的雞肉沾好裹粉後，整齊的排入墊有烘焙紙的烤盤中
10.放入已預熱2~3分鐘的小烤箱，上下火全開，先烤約5分鐘


11.再加蓋鋁箔紙，烤約5分鐘
12.最後再拿掉鋁箔紙，續烤約2分鐘，即完成
Note：若是使用可調溫的烤箱，則溫度設定為攝氏200度，並事先預熱15分鐘
           放入雞球烤約15~18分鐘，檢查是否已熟

茄汁乾咖哩

茄汁乾咖哩
食譜參考：http://mitongwu.com/2014/04/20/

材料：
豬絞肉.....250g
牛絞肉.....250g
洋蔥.....中大型的1顆
紅蘿蔔.....1根
蒜頭.....2瓣
薑末.....1小匙
※豬肉可增加滑嫩口感，而牛肉主要是讓乾咖哩帶有肉香氣
若不吃牛肉，則可以全部使用豬肉來製作

調味料：
可果美蕃茄醬.....5大匙
咖哩粉.....3大匙
紅酒.....150ml
清水.....150ml
鹽與黑胡椒粉.....適量


做法：
1.將洋蔥切成細丁；紅蘿蔔切成碎末；蒜頭與薑也切成末，備用
2.熱油鍋，先爆香蒜末與薑末，再放入洋蔥拌炒至熟
洋蔥盡量炒至熟透，味道會更香甜
3.放入絞肉拌炒至變色
4.加入咖哩粉翻炒均勻
5.加入紅蘿蔔碎末翻炒數十下
6.再加入蕃茄醬、紅酒、清水
7.煮滾後，蓋上鍋蓋，以最小火煮約20分鐘，途中可稍微翻拌
8.最後再依情況加入鹽與黑胡椒粉調整味道，即完成茄汁乾咖哩
也可以轉中大火將湯汁稍微煮至收乾

貼心建議
紅蘿蔔切越碎越好，烹煮時甜度可以更快的完全釋出
我是直接用調理機打碎，也可以用磨泥器磨成紅蘿蔔泥
茄汁乾咖哩可以大量製作，等完全冷卻後，依一次食用的份量，分裝小袋
可冰凍保存1個月，日後就能隨時取用快速變化出不同的料理喔

宮保雞丁

宮保雞丁
食譜來源：http://mitongwu.com/2005/12/02

材料：
去骨雞腿肉…..2~3支
乾辣椒…..5~6根
熟的花生…..1/2杯(量米杯)

雞腿肉醃料：

米酒…..1大匙
醬油…..1大匙

太白粉…..1/2大匙

調味醬料：醬油…..2大匙

酒…..1大匙
糖…..1大匙

香醋(烏醋)…..1小匙

太白粉…..1/2小匙(先加1小匙水調開)

作法：

1.雞腿去骨切1公分小塊狀，再用醃料醃約30分鐘。調味醬料預先調好，乾辣椒切段，蒜切碎

2.一般是將雞肉過一次油，可我覺得家庭式的就用煎的比較簡單方便，煎好取出備用

3.先用小火將乾辣椒、蒜碎爆香

4.等辣椒香味溢出時放入雞丁

5.再放入調味醬料快速拌炒至湯汁收乾

6.起鍋前加入花生炒拌均勻，即可

蜜汁芝麻鸡块

材料 ：

3块 鸡胸肉 / 1/2只鸡 ( 切小块 )
1大匙 酱油
1大匙 米酒 / 花雕酒
1/2大匙 麻油
1小匙 糖
2大匙 面粉
2大匙 粟粉 盐和胡椒粉调味

酱汁 ：
3大匙 甜辣椒酱
2大匙 番茄酱
2大匙 蜂蜜
1大匙 蚝油
2大匙 酱油
1/4杯 水
芝麻 (先烤过)

做法 ：
1. 鸡块先用酱油,米酒,糖,麻油,盐和胡椒粉腌制大概一小时.把面粉和粟粉混合一起,跟鸡块混合。

2. 准备炸油,把鸡块炸至金黄色.取出,备用。

3. 把酱汁材料全部混合好，倒入一锅里,煮至滚,让酱汁变浓稠。

4. 加入鸡块炒匀,洒上芝麻即可。

Honey Sesame Chicken

Ingredients :
3 pieces of chicken breast or 1/2 chicken ( cut to bite size pieces )
1 tbsp light soy sauce
1 tbsp cooking wine
1/2 tbsp sesame oil
1 tsp sugar
2 tbsp flour
2 tbsp rice flour or cornstarch
salt & pepper to taste

Sauce :
3 tbsp sweet chili sauce
2 tbsp tomato ketchup
2 tbsp of honey
1 tbsp oyster sauce
2 tbsp light soy sauce
1/4 cup water
some toasted sesame seed

Method :
1. Marinate chicken with soy sauce, cooking wine, sugar, sesame oil , salt and pepper and set it aside for at least an hour. Just before frying mix the 2 type of flour together and mix it into the chicken.

2. Prepare oil for frying. Fry chicken until golden brown, dish out and drain the oil in paper towel. Remove all the oil from the pan.

3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit.

4. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve with warm rice.

资料来源：http://kitwai2723.blogspot.my/

越南春卷

材料： 
鸡全腿--2个，去骨 
小虾--40只，去壳 
黄瓜--1条，刨丝 
红萝卜--1条，刨丝
生菜--5片
薄荷--少许
冬粉--50g，浸软，剪短。
柠檬汁--2大匙
越南春卷皮一包 

酱料：鱼露+白醋+糖+小辣椒 （也可用泰国辣椒酱） 

做法：
1）鸡全腿和小虾各别加入少许盐、麻油和胡椒粉腌渍1小时。
2）把鸡全腿和小虾蒸熟，把鸡肉切成细条状。
3）冬粉烫熟，加入柠檬汁拌匀。
4）生菜和薄荷洗净备用，生菜撕成小片状。
5）装少许水在大碗里，把一片越南薄饼皮稍微浸湿。
6）把湿的薄饼皮放在平盘上，放入少许生菜、薄荷、黄瓜丝、
红萝卜丝、冬粉、鸡肉丝和小虾，将春卷卷紧即可。

藍莓芝士塔

原料

餅皮材料：, 125g冷牛油（切小塊）、50g糖粉、1粒蛋、250g普通麵粉, 

餡料：

a）250g cream cheese、50g幼糖、30g牛油, 

b）1粒蛋、50g鮮奶, 

C）2湯匙普通麵粉, 

d）適量藍莓醬

步驟

1. 將所有材料混勻成一軟團，包上保鮮膜，收藏在冰箱30分鐘。
2. 分成小團，按入塔模中。放入已預熱烤箱，以180度烘12至15分鐘至熟。
3. 將餡料的（a）攪拌至光滑，加入蛋攪拌均勻，加入鮮奶拌勻，最後加入（c）混合均勻即可。
4. 將少許芝士餡料擠入已烤好的塔皮里，放入少許藍莓醬，再填滿芝士餡，然後把少許藍莓醬擠在表面，再用牙籤弄成雲石狀。
5. 送入烤箱，以160度烤10至12分鐘。

电饭锅叉烧

Ingredients 

450~475g collar pork

Marinades

2 tbsp Hoisin sauce

2 tbsp oyster sauce

2 tsp sesame oil 

1 tbsp rice wine

1 tsp rose wine , optional

1/4 tsp dark soya sauce 

1 tbsp raw sugar

1 tbsp dark brown sugar

1 tbsp honey

1 clove garlic, crushed with skin on

100ml water

材料：

450~475g 五花肉

调味酱

2 大匙 海鲜酱

2 大匙 蚝油

2 小匙 麻油

1 大匙 花雕酒

1 小匙 玫瑰露酒，可免

1/4 小匙 黑酱油 

1 大匙 黄糖

1 大匙 黑糖

1 大匙 蜜糖

1 瓣 带衣蒜头，拍扁

100ml 水

Direction

1. Cut the meat into 4x3cm cross-section. Rinse and drain.

As the meat will shrink after cooking, so try to cut the meat in thicker pieces.

2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes.

3. Cover with a lid, and let the meat marinate for at least one hour.

4. Pour all the ingredients into a rice cooker. Cover the lid and start the rice cooking process.

5. Stir the ingredients after 20 minutes into cooking. Regular stirring will give a more even heating and coating to the meat. When the liquid ingredients are thickening up, give the meat more regular stirrings. At the end of the cooking, the meat will be coated with a thick coat of sauce.

6. Transfer the cooked meat out of the pot to a grilling rack or parchment paper.

7. Roast the meat at 200 degree Celsius for about 3 minutes in a toaster oven. The high heat will caramelize the sugar on the meat. Flip the meat to roast the other face. End of the roasting process. Allow the 叉烧 to cool down.

8. Pour some water to mix with the remaining sauce in the rice cooker pot. This will become the 叉烧 gravy to be poured over the warm rice during serving.

9. Cut the Char Siew into thin slices. Serve the sliced char siew with warm rice, cucumber and gravy. 

Enjoy :)

Soya Milk Tart 豆花挞

from: http://mymindpatch.blogspot.sg/2014/08/soya-milk-tart.html

A cold dessert prepared by filling the crispy buttery tart shell with silky smooth soya bean curd ^^

Yield: 12 x 7cm round tarts

Crust Ingredients

90g unsalted butter, softened

45g icing sugar

30g beaten egg

150g all purpose flour

20g corn flour

1/4 tsp salt

挞皮食材

90g 无盐奶油，室温回软

45g 糖霜

30g 打散的蛋

150g 普通面粉

20g 粟米粉

1/8茶匙 盐

Directions

1. Loosen all purpose flour, corn flour and salt by stirring with a hand whisk.

用打蛋器搅散面粉、栗米粉和盐。

2. Cream the softened butter till it becomes pale yellow. Add in the icing sugar and whip for about 5 minutes into a light cream. 

将软化的奶油打发，加入糖霜混合搅打大概5分钟。

3. Slowly add in the beaten egg and mix well.

慢慢加入蛋, 混均。

4. Fold in the flour mixture from (1) using an spatula till the mixture turns into a soft smooth dough.  Transfer the dough into a plastic bag and shape into a long dough. Let it chill in the fridge for 1 hour before moulding.

Avoid over mixing which will result in a tough crust.

加入面粉用搅拌器混合成无粉粒的顺滑面糰。将面糰装入袋子整成长条状，放入冰箱冷藏1小时。

5. Divide the dough into 12 equal portions.

将面团分隔成12份。

Method 1

Roll the dough into a ball and place inside a 7cm round mould.

将面团整成球型放入一个7cm圆模中。

Use your thumbs to press the dough to shape to the contour of the mould.

用拇指将面团依模型压整成型。

Scrap off the extra dough.

将多余的部分刮除。

Method 2

Flatten the dough to about 0.8cm thick, then use a 7cm cutter to cut out the dough.

将面团压成0.8cm厚，再用切模切出。

Place the dough into the mould, then use your two thumbs to press the dough to shape.

放入模后再以拇指压成型。

6. Use a fork to prick some holes at the base. 

用叉子在底部戳出小孔。

7. Bake the tart shells in a preheated oven set at 180 degree Celsius for about 15 to 18 minutes, or till the tart shells turns slightly golden.

将挞饼送入预热180度C的烘炉中烤15至18分钟至金黄为止。

8. Remove the tart shells from the aluminium moulds while they are still hot.

趁热脱模。

9. Cool on a wire rack.

放架子冷却。

Soya Curd Filling

It is recommended to use those non-refrigerate types of carton soya milk. From my past experience, those soya milk which need refrigeration, have problem coagulate using this recipe.

Ingredients
450g low sugar soya milk
10g sugar
1 tbsp milk powder
1/2 tsp agar agar powder
50g low sugar soya milk

1 pandan leaf (optional)

450g 低甜度盒装豆浆
10g 细糖
1 tbsp 牛奶粉
1/2 tsp 燕菜粉
50g 低甜度盒装豆浆

1 片 香兰叶（可免）

Direction
1. Heat 450g soya milk in a pot at medium low heat.

2. In a bowl, mix milk powder, sugar and 1/2 tsp of agar agar powder together.

3. Pour 50g of soya milk to mix with the mixture in (2). Let the mixture stands for about 10 minutes to allow the agar agar powder to absorb the moisture.

4. Pour the mixture from (3) into the pot of hot soya milk. Stir regularly to facilitate the sugar and agar agar powder to melt. The agar agar powder will melt around 100 degree Celsius. Ensure there is no tiny grains of undissolved agar agar to give a smooth texture curd.

You may add in a piece of pandan leaf to enhance flavour.

5. To test whether the mixture is ready, scoop a tablespoon of the soya milk mixture to a cool saucer. Place the saucer in the fridge to chill for 2 minutes. If the mixture coagulate after 2 minutes, you can stop heating the mixture.

6. Pour the warm mixture into the tart shells and allow them to cool to room temperature before transferring to the fridge to chill.

7. Allow the tarts to chill for 15 minutes. The tarts are best consumed about 5 ~ 10 minutes after leaving the fridge  :)

Keep the unconsumed tarts in a closed container to prevent the bean curd from drying up.